White Chocolate Orange Blondies

So, if I’ve never told you all about my undying devotion for white chocolate, I figure this is a good place to begin. And if you are a newbie to white chocolate, this is a great recipe to get you turned on to it.

Ever since I can remember, I have been a white chocolate fanatic. Many people don’t particularly care for the stuff. But me? Oh, I’ll do just about anything for it; this includes spending $6 per slab on sub-par waxy white forgery. Recently though, I decided to put an end to this madness and just make my own damn white chocolate bars.

For starters, I ordered about 20 oz of 100% food grade cocoa butter. Not exactly cheap, but worth every penny. Once I received my order, I promptly whipped up a giant bar of white chocolate, using a recipe by the insanely talented Hannah Kaminsky. It was simple and blissful…

Even though dark chocolate- with its smooth ebony skin and robust coffee and red wine-like aromas- is very very enticing, there is just something so pure and honest about a delicate bar of whitechocolate. It’s like a superb vanilla ice cream with nothing to hide. No cover ups, no mix ins- white chocolate delivers just pure sultry cocoa butter flavor.

I also happen to be quite a devoted blondie fan; like the candy bar mentioned above, I prefer my brownie sans chocolate. I know you all probably think I am crazy. But seriously, try this blondie and tell me if it is not the most glorious gluten-free & vegan blondie your tastebuds have ever encountered.

Well, that may be stretching it a tad, but I sure think these babies are worth their weight in cocoa butter.

They are perfectly chewy and blanketed with a paper thin layer of crunch that collapses delicately with each and every bite. A touch of orange rind adds a little zing.

I’ve never been a huge fan of white chocolate, but these do sound very enticing. Dark chocolate and orange is an amazing combination, so perhaps I could dig this. Someday I will try making that white chocolate and give this a whirl, you have me convinced :)

I’ve never used spelt flour before, but I would think you could sub out AP flour where the gf flours and xanthan gum are… so, if spelt works in a similar fashion as AP flour with baking, then it should be an appropriate substitute. :)

As a child I was allergic to milk chocolate but could (and did!) have the white stuff, so I wallowed in self-pity as my sisters downed their “real” chocolate. Now that I’m older I’ve outgrown the allergy but you’ve made me rethink the pity partying. Thanks for the yum!

Allyson, I don’t know what took me so long to find your site & blog, but it is amazing! Went vegan a little over a year ago and have now developed a SERIOUS problem with white chocolate, like serious cravings and I can’t find a vegan version. Also, btw, blondies over brownies every time for me :-).

I am going to try to make the white chocolate per your link. Where did your order the cocoa butter from? Could you please post? Also, could you tell me what kind of store bought vegan white chocolate is good or that I could order? Thanks! Dawn. P.S. I am also a new vegan blogger! Will definitely post about making vegan white chocolate once I try it! http://veganfazool.blogspot.com

I use a cannon rebel t1i. its a low to mid-range digital SLR, but man, it’s worth its weight in gold. I also don’t use any special lighting, except the good old sunshine. I make it a priority to only shoot during specific hours of the day, depending on the season. :)

Wow! What a great idea – make your own white chocolate. If I had a nickel for every time I picked up a package of white chocolate chips and then immediately put them down because of the dairy in them…..I definitely have to try making it from scratch. Thank you for the inspiration!

I love blondies. Love them, I too prefer them to brownies. I’ve tried making them GF and Vegan a couple of times but have given up even trying to eat the gloopy slop piles that generally result. I’m not a white chocolate fan; however, home made white chocolate from cocoa butter is another matter. I’d been wondering (for about a year now) if it would be worth buying cocoa butter to add depth to some of these recipes and if homemade white chocolate would be edible where the nasty store bought kind just leaves my taste buds grossed out and wondering why people don’t just dump sugar into margarine and claim that’s a delicacy too.
This looks like a perfect match up though. They do look perfect and probably taste like a touch of heaven. You are one amazing lady.